Book Review: Wisconsin Cocktails
Few places in the United States have a distinct cocktail culture. New Orleans, New York City, and San Francisco certainly do. Less known are the perhaps less serious but no less enjoyable cocktails found in America's Dairyland. While recipes for the Wisconsin Old-Fashioned (made with brandy and plenty of fruit) have been making the rounds for a few years, most are still unfamiliar with the supper clubs and ice creams drinks that makes Wisconsin unique. Thanks to Jeanette Hurt's Wisconsin Cocktails, we finally have a detailed dive into the culture of the Badger State.
Part history lesson, part comprehensive recipe guide, this book is a well researched read discussing many of the drinks you can expect any Wisconsin bartender to know. The first half of the book is Wisconsin-centric in such a great way the book's latter half of non-Wisconsin cocktail recipes suffer in comparison, but finally having these great recipes compiled in one place with someone who clearly knows the territory makes up for that.
Recipe from the book:
1 oz. creme de noyaux
1 oz. white creme de cocao
3 scoops vanilla ice cream
Blend all ingredients in a blender until smooth. Top with whipped cream and drizzle with more creme de noyaux.